Recipe of Ultimate Pabda Shorshe
Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Pabda Shorshe. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pabda Shorshe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pabda Shorshe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pabda Shorshe is 3 to 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pabda Shorshe estimated approx 1 hour.
To get started with this recipe, we have to prepare a few ingredients. You can cook Pabda Shorshe using 14 ingredients and 7 steps. Here is how you can achieve it.
#SD1 #week1 #dahi
Ingredients and spices that need to be Make ready to make Pabda Shorshe:
- 7-8 pieces Pabda fish
- as required Few pieces of boiled potato (optional)
- 2 tsp yellow + black mustard seeds
- 2 tsp khus-khus (poppy seeds)
- 3-4 garlic pods
- as required Turmeric powder
- 1 tsp kalounji
- As per taste Salt
- 2 tbsp curd (dahi)
- 1/2 onion sliced
- 2 slit green chillies
- as required Warm water
- as required Mustard oil
- as required Chopped coriander
Steps to make Pabda Shorshe
- First take mustard seeds & poppy seeds in a bowl. Now add a little water to soak them. Let it soak for about an hour. Then strain it and transfer it into a mixing jar, then add some curd & some garlic pods in it. Add a little water and grind them into a smooth paste. You can even add some salt and turmeric powder too while grinding. I have added them later. You can add them as per your wish.
- Now heat a pan; add sufficient amount of mustard oil for frying the pieces of fish. Once they are 70 percent fried, take off the pieces from the pan keep them aside. Now in the same pan slightly fry the boiled potatoes too so that it turns a little crisp from outside.
- Then add some more oil, when it gets heated, add a tsp of kalounji & some slit green chillies. Then add some sliced onion in it and fry them well. Add some salt so that the onion slices doesn't gets burnt. Fry for 3 to 4 mins.
- Then add the mustard and poppy seeds paste in it. Now mix everything well, add little water and fry them for about 2 mins. Donot over fry them or else the mustard paste would turn bitter.
- Then add the warm water as required, it shouldn't be complete curry consistency but slightly masala kind-of but the water should be enough to cook the fish completely. After adding water, add some salt and turmeric powder as required. Give it a mix. Now cover the pan until the water comes to a boil.
- Once it comes to a boil, gently drop the fish pieces into it. You can even add the boiled potato pieces at the same time or add it after 3 to 4 mins. Now gently mix everything so that the fish doesn't gets break. Now cover the pan and cook at a low flame for about 8 to 10 mins.
- After 10 mins, open the lid spread a tsp of mustard oil over it and mix it. Finally add some chopped coriander. Now switch off the flame. Your Pabda Shorshe is now ready to serve. Serve it hot with steamed rice and believe me it just tastes heaven. Do try it out and don't forget to cooksnap me.
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